If you’re looking for a hearty, wholesome meal that’s cruelty-free and delicious, this Vegan Lasagna is the ultimate comfort food. Made with layers of pasta, creamy cashew ricotta, nutrient-packed veggies, and a rich marinara sauce, it’s a guaranteed crowd-pleaser. Whether you’re vegan or just trying to incorporate more plant-based meals into your diet, this recipe will become a staple in your kitchen.
Why This Vegan Lasagna Recipe Works
- Rich and Creamy Texture: Cashew ricotta adds creaminess, while the marinara sauce provides a tangy depth.
- Nutrient-Dense: Packed with vegetables like spinach, zucchini, and mushrooms, this lasagna is both hearty and nutritious.
- Dairy-Free but Indulgent: Nutritional yeast lends a cheesy flavor without any dairy.
- Customizable: You can swap or add vegetables to suit your taste preferences.
Ingredients for Vegan Lasagna
For the Cashew Ricotta:
- 2 cups raw cashews (soaked for 2-4 hours)
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ cup water (add more if needed)
- 3 tablespoons nutritional yeast
And For the Marinara Sauce:
- 3 cups store-bought or homemade marinara sauce
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups diced tomatoes (fresh or canned)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Vegetable Filling:
- 2 cups fresh spinach (chopped)
- 1 medium zucchini (thinly sliced)
- 1 cup mushrooms (sliced)
- 1 red bell pepper (diced)
- 1 cup broccoli florets (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
Again For the Lasagna Layers:
- 12 lasagna sheets (check that they’re egg-free and vegan)
- 1 cup shredded vegan mozzarella cheese (optional)
- Fresh basil leaves for garnish
Step-by-Step Instructions for Vegan Lasagna
1: Prepare the Cashew Ricotta
- Drain the soaked cashews and add them to a blender or food processor.
- Add lemon juice, garlic powder, onion powder, salt, nutritional yeast, and ½ cup water.
- Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add more water, 1 tablespoon at a time.
- Taste and adjust seasoning. Set aside.
2: Make the Marinara Sauce
- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until translucent (about 5 minutes).
- Stir in the minced garlic and cook for another minute until fragrant.
- Add diced tomatoes, marinara sauce, dried basil, dried oregano, salt, and pepper.
- Simmer for 10-15 minutes, stirring occasionally. Remove from heat and set aside.
3: Cook the Vegetables
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the mushrooms, zucchini, red bell pepper, and broccoli. Sprinkle with salt and pepper.
- Sauté for 7-8 minutes, or until the vegetables are tender but not mushy.
- Add the chopped spinach and cook for 2 more minutes until wilted.
- Remove from heat and set aside.
4: Cook the Lasagna Sheets
- Bring a large pot of salted water to a boil.
- Cook the lasagna sheets according to the package instructions, ensuring they remain al dente.
- Drain the sheets and lay them flat on a clean surface to prevent sticking.
5: Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna sheets over the sauce.
- Spread a layer of cashew ricotta over the lasagna sheets.
- Add a layer of sautéed vegetables, followed by a layer of marinara sauce.
- Repeat the layers (lasagna sheets, cashew ricotta, vegetables, marinara sauce) until all ingredients are used, finishing with a layer of marinara sauce on top.
- If using vegan mozzarella, sprinkle it over the top layer.
6: Bake the Lasagna
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and slightly browned.
- Let the lasagna cool for 10 minutes before slicing.
Serving Suggestions for vegan lasagna
- Garnish with fresh basil leaves for a burst of flavor and color.
- Serve with a side of garlic bread or a crisp green salad for a complete meal.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 12g
- Carbohydrates: 36g
- Fiber: 6g
- Fat: 15g
- Vitamin A: 40% DV
- Vitamin C: 30% DV
- Calcium: 10% DV
- Iron: 20% DV
Tips for Success
- Soaking Cashews: For a creamier ricotta, soak cashews overnight if possible.
- Even Layers: Spread each layer evenly to ensure consistent flavors in every bite.
- Gluten-Free Option: Use gluten-free lasagna sheets if needed.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through.
Frequently Asked Questions
1. Can I make this lasagna ahead of time?
Yes! You can assemble the lasagna up to 24 hours in advance. Cover it with foil and refrigerate. Bake it just before serving.
2. What can I substitute for cashew ricotta?
If you have a nut allergy, you can use tofu blended with lemon juice, nutritional yeast, and garlic powder as a ricotta substitute.
3. Can I add other vegetables?
Absolutely! Eggplant, butternut squash, or kale work well. Just ensure the vegetables are cooked or sautéed before layering.
4. Is there a way to make this oil-free?
Yes, you can sauté the vegetables using vegetable broth instead of oil and omit the olive oil in the marinara sauce.
5. How can I make the lasagna extra cheesy?
Add a layer of shredded vegan cheddar or mozzarella between the layers, and sprinkle extra on top before baking.
Conclusion
This Vegan Lasagna is a show-stopping dish that proves plant-based meals can be indulgent, satisfying, and incredibly delicious. With creamy cashew ricotta, hearty vegetables, and perfectly cooked lasagna sheets, this recipe is perfect for family dinners, potlucks, or even meal prep. Once you try it, it’s bound to become a regular feature on your dinner table. Give it a go and share your experience—you won’t regret it!
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